Slow Cooker Lamb Stew

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 1/2 lbs boneless lamb shoulder, cut into 1-1/2-inch pieces
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups unpeeled red potatoes, quartered
• 2 cups ready-to-eat baby carrots, cut in half lengthwise
• 1 (12 ounce) jar lamb gravy
• 2 tablespoons ketchup
• 1/2 teaspoon dried rosemary leaves
• 1/4 teaspoon pepper
• 1/8 teaspoon ground sage
• 1 1/2 cups green giant valley fresh steamers frozen cut green beans, thawed

Recipe

• 1 in 10-inch skillet, heat oil over high heat until hot. add lamb; sprinkle with salt and 1/8 teaspoon pepper. cook 3 to 5 minutes, stirring frequently, until browned.
• 2 in 3 1/2- to 4-quart slow cooker, mix lamb and remaining ingredients except green beans.
• 3 cover; cook on low heat setting 7 to 8 hours.
• 4 about 20 minutes before serving, stir thawed green beans into stew. increase heat setting to high. cover; cook 15 to 20 minutes longer or until green beans are tender.